Consider stirring in cooked grain like farrow or quinoa to add some heft to this recipe. Olives and / or spiced chickpeas would also be a nice addition.
Author:Mary Leir
Prep Time:20
Cook Time:30
Total Time:50 minutes
Yield:6 servings 1x
Ingredients
Scale
1 head of cauliflower, stem trimmed, cut or broken into florets no bigger than 1″
Extra-virgin olive oil
Kosher salt and fresh ground black pepper
1/4 cup golden raisins
3 tablespoons fresh lemon juice, more if needed
1 garlic clove
1 teaspoon light miso
2 tablespoons mint leaves
1/4 cup basil leaves
1/2 cup cilantro leaves
1/2 cup slivered almonds, toasted
1/4 teaspoon red pepper flakes
4 oz almond milk ricotta
4 scallions, thinly sliced
Instructions
Preheat oven to 425°. In a bowl, toss cauliflower with a couple tablespoons olive oil, 1 teaspoon salt, and a few grinds of black pepper. Spread evenly on a rimmed baking sheet. Roast until tender and edges are lightly browned, 15 – 20 minutes.
Remove from oven and return to oily bowl. Let cool to room temperature.
While cauliflower roasts and cools, plump raisins and make the herbed olive oil dressing.
In a small bowl, toss raisins, 3 tablespoons lemon juice, and a pinch of salt in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.
Using a food processor or an immersion blender, blend miso and garlic with half of the mint, basil, and cilantro and 4 tablespoons olive oil.
Transfer raisins with their soaking liquid and almonds to bowl with cooled cauliflower. Drizzle with herbed olive oil, season with salt, sprinkle with red pepper flakes, and toss to combine. Taste and season with more salt and lemon juice, if needed.
Fold in ricotta and half of scallions.
Mound cauliflower mixture on serving plates. Top with remaining scallions, mint, basil and cilantro. Drizzle with a little more oil.